INDONESIA

Traditionally a culture that prides its self for their varied cuisine but the introduction of fast food has destroyed many culinary traditions and made the once skinny people lethargic and fat. The long period of colonization has introduced many Dutch-European foods or ways to prepare these foods, including breads and fresh, raw vegetables, which makes the Indonesian dishes slightly healthier than the Cambodian. The only sensible contribution of Islam to Indonesia (that I could see), is their “No Pork” doctrine. Pig meat is, among many bad things, filled with uric acid, saturated fat and nitrates that have absolutely no value to the human body.

The excessive use of spices is common in the Indonesian kitchen but, like in Singapore, some public warnings have been issued to limit the instances of irritable bowl disease and stomach cancer.

One of the most wonderful spices the indonesians use; Curry, and Saffron, are high on the list of ORAC values.

On Bali, has a low Islam community percentage so pork is mixed up with fish and seafood in general. So if your in Bali, always ask to make sure pork was not added in your dish.

Conclusion: Overall, stay off the very hot spices, exchange white rice with Brown Rice, use many different herbs, stack up on fresh vegetables, fish and egg protein to assure a varied balanced diet.

Catherine Sanson

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